Chefs Without Restaurants Using Food as a Tool for Social Design - with Chef Krystal Mack
On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut & Ube Croissants and Purple Sweet Potato Pie.
· Using food as a tool for social design
· Decolonizing our relationship with food
· Imposter syndrome
· Culinary traditions, “ethnic” food and “classical cooking”
· Collaborations
· Food influencers
· and so much more
Book recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St Clair
Podcast recommendation: 99% Invisible
Check out Krystal’s Patreon and IAO Studio
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